Here are my macarons - from total fail to slightly less of a fail.

I have come to the conclusion that there is no such thing as an 'easy' macaron recipe.

The one I followed called itself easy. But it was more just temperamental and fiddly. Making good ones seemed to be more about luck, and strange things like the temperature of the room, the order of ingredients/whisking and the amount of 'wafting' you did mid-bake in order to get the steam out - all seemed to make a difference.The recipe is below so have a go if you are feeling determined.

Preparation:

This is the basic recipe for macarons. You can make coloured macarons by (sparingly) using a food colouring paste/gel rather than liquid food colouring. The colour should be added to the egg whites before whisking.

Macarons need a steady, lowish temperature to cook properly, too high and they easily burn, too low and they don't cook through. These temperatures are a guideline, adjust to suit your oven.

Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.

In a separate bowl whisk the egg whites and salt (and colouring if desired) until they form soft peaks. Add the caster / fine sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out - go on, I dare you !) Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose, don't worry, this is the way it should be.

Using a piping bag with a nozzle, fill with the macaron mixture. Place the silicon macaron mat or greasproof paper onto a baking tray. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.

Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes - the surface of the macaron will become smooth and shiny

Bake the macarons in the preheated for 7 - 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 - 8 minutes. The macarons are cooked when they feel firm and are slightly risen.

Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely Do not be tempted to remove the macarons from the mat until they are cold or you will break them.

Make the Filling

Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can beat in any flavourings you may choose. See examples below.

Place approx 1/2 a tsp of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macaroons.

The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours (that's if you can resist them for that long) as this will make them even more chewy and tasty.

Filling Variations for Macarons

For pink macarons: raspberry, strawberry are good matches, or for contrast add a little vanilla flavouring to the buttercream.

Green macarons work very well with a pistachio flavoured cream, use either food flavouring or finely ground, pistachio nuts. Alternatively, add a little coconut flavouring, fresh lime zest and a tiny squeeze of the juice for a zingy filling.